eCook Meal
Peanut Chicken & Noodles
with fresh chives & toasted peanuts
If you thought peanuts belong in the snack category, think again, Chef! We show you how to use this versatile ingredient in not one but two ways. Al dente egg noodles are coated in a spicy peanut butter & coconut sauce, together with golden-fried chicken mini fillets, carrot, ginger & garlic. Sided with a cucumber matchstick, toasted peanut & piquanté pepper salad.
Serving guide
Choose your portion size.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared Chicken, and 2 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the Cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming Chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared Chicken, and 4 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the Cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming Chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Carrot until charred & softening, 7-8 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared Chicken, and 6 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the Cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming Chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Carrot until charred & softening, 7-8 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared Chicken, and 8 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the Cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming Chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.82
for 4 servings · R50.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Peanuts needs 80 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 10% of packR9.60
Not in the Woolies basket — source these elsewhere:
- Spicy Peanut Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peanut Chicken & Noodles?
The preparation time for Peanut Chicken & Noodles with fresh chives & toasted peanuts is between 35 and 50 minutes.
What is the total time required to make Peanut Chicken & Noodles with fresh chives & toasted peanuts?
The total time required to make Peanut Chicken & Noodles with fresh chives & toasted peanuts is between 45 and 60 minutes.
How many servings does Peanut Chicken & Noodles provide?
4 servings
What are the main ingredients in Peanut Chicken & Noodles?
Carrot, Chicken, Coconut Cream, Cucumber, Egg Noodles, Fresh Chives, Garlic, Ginger, Peanuts, Piquanté Peppers, Salad Leaves, Spicy Peanut Sauce
What is the nutritional information of Peanut Chicken & Noodles?
Calories: 1081, Carbs: 84 grams, Fat: grams, Protein: 62.5 grams, Sugar: 17.9 grams, Salt: 1396 grams
How do I prepare Peanut Chicken & Noodles?
OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water. SWEET & NUTTY SALAD: In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside. SPICY COCONUT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 4 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside. PREP THE PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. IT ALL COMES TOGETHER: Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Peanut Chicken & Noodles?
Carrot, Chicken, Coconut Cream, Cucumber, Egg Noodles, Fresh Chives, Garlic, Ginger, Peanuts, Piquanté Peppers, Salad Leaves, Spicy Peanut Sauce
How many calories does Peanut Chicken & Noodles have?
1081 calories
How much fat content does Peanut Chicken & Noodles have?
grams